Masala Poached Eggs
2 Tbsp Curry Infused Olive Oil
1 Onion, diced
1 Red Bell Pepper, seeded and diced
1 Tbsp Mango Masala Rub
1 Tbsp Ginger Balsamic Vinegar
2 tsp Cumin Spice Sea Salt
28 oz can Crush Tomatoes
14 oz Can Chickpeas
6 Eggs
3 Tbsp Feta Cheese, crumbled
1/4 cup Cilantro, chopped
Naan, for serving
DIRECTIONS
Heat the Curry Infused Olive Oil in a large oven safe skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add Mango Masala Rub, Ginger Balsamic Vinegar, 1 tsp Cumin Spice Sea Salt, tomatoes, and chickpeas.
Cook, stirring occasionally, until the mixture thickens and becomes a sauce, about 10 minutes.
Strategically crack the eggs atop the tomato sauce. Sprinkle with remaining 1 tsp Cumin Spice Sea Salt and feta cheese, cover and allow the eggs to cook until the whites have set, about 5 minutes.
Top with cilantro and serve with naan.
